Fig Butter

1. 1

   Place figs in a medium saucepan.

2. 2

   Cover with apple juice; allow to soak for 15 minutes.

3. 3

   Add sugar and triple sec; stir to combine.

4. 4

   Bring mixture to a boil over medium heat, then reduce heat and allow to simmer for 20-25 minutes.

5. 5

   Then remove pan from heat and allow figs to cool.

6. 6

   Puree mixture in a blender or food processor until smooth.

7. 7

   The butter may seem a little runny at first, but once it chills it will thicken up considerably.

8. 8

   Fig butter will last, stored in an airtight container in the refrigerator, for at least a week and probably closer to 10 days.

No additional tips available.